Cake Batik - Classic - Puratos

Ingredients

Working Method

Cookies Base

Soften the butter, then add in all the ingredients and mix until the cookies dough developed.
Sheet the dough at the dough sheeter to 3mm thick.
Cut the dough into square using roller cutter.
Bake at 180°C for 20 - 25 minutes.

Chocolate Custard

Melt the butter in a pot. Lower down the heat, add condensed milk, and stir well.
Add Milo powder and cocoa powder, followed by salt; stir until even and combine.
Off the heat, add the cookies and coat all the cookies evenly with chocolate custard.
Pour in onto a square baking tray and press down the mixture to a uniform thickness.
Keep in the chiller.

Dark Chocolate Ganache

Heat the whipping cream to 70°C.
Pour it onto Belcolade Selection Noir CT and mix well.
When the mixture temperature reaches 36°C, add unsalted butter and mix well.

About this recipe

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